Make the shortbread dough by whipping the butter & sugar, mixing in the egg & extracts, and mixing in the dry ingredients. It should be thick and sticky.
Spread half of the dough into your baking pan, then layer with the strawberry preserves.
To place the top layer, spread it onto a sheet of wax paper. Then flip it over top the strawberry layer to sandwich the two layers of shortbread.
Once baked and chilled for 2 hours, top with vanilla icing and rainbow sprinkles.